Ingredients
1
small onion, finely chopped
1
1/2 - 2 cups washed and chopped dill
1
1/2 -2 cups washed and chopped flat leaf parsley
300-350
g washed and cleaned spinach, chopped
Directions
1.
-heat half the butter in a sautee pan large enough to hold all the greens.
2.
-fry the onion for 5 minutes on low heat until softened but not browned then add the greens and increase the heat.
3.
-salt well and cook for 3-4 minutes stirring often until the greens have wilted appreciably (should be about 1/4 of their original volume)
4.
-put the greens into a colander, spread out a bit, let drain and cool for 5 minutes.
5.
-while the greens are cooling butter a loaf pan or pie plate large enough to hold the egg&greens.
6.
-taste the greens to make sure they're sufficiently salty (adjust if necessary) then add then to the eggs and mix thoroughly.
7.
-pour the mixture into the buttered pan.
8.
-either steam for 15-20 minutes till set or cover with aluminum foil and bake @ 350 for 20+ minutes till set.
9.
-allow to cool slightly, slice and serve.
11.
-don't cool the greens too much after their initial cooking, keeping them warm cuts down on the 2nd cooking time.
12.
-dot with butter before steaming/baking.
13.
-vary the herbs to include tarragon, chervil, basil, chives or even a small amount of fenugreek, rosemary etc..
14.
-serve with a pureed garlic sauce consisting of white vinegar, garlic, lemon zest, salt and enough sugar to balance the acidity.
Hartford Restaurants
